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相关概念视频

Microbial Fermentation01:23

Microbial Fermentation

413
Fermentation is a crucial anaerobic metabolic process that enables microbes to derive energy from sugar without relying on oxygen or an electron transport chain. This process is fundamental to various biological and industrial applications and is classified based on the metabolic products generated.Role of Pyruvate in FermentationPyruvate and its derivatives serve as key electron acceptors in fermentative pathways. The oxidation of NADH to regenerate NAD+ is essential for the continuation of...
413
Microorganisms in Agriculture and Food industry01:27

Microorganisms in Agriculture and Food industry

410
Microorganisms play a crucial role in agriculture and the food industry, contributing to soil fertility, crop protection, and food production. Their functions range from nitrogen fixation and biopesticide production to fermentation and food preservation, making them indispensable to sustainable farming and food safety.Role in AgricultureNitrogen-fixing bacteria, such as Rhizobium (symbiotic) and Azotobacter (free-living), convert atmospheric nitrogen into ammonia through biological nitrogen...
410
Microbial Nutrition01:28

Microbial Nutrition

346
Organisms exhibit remarkable metabolic diversity, categorized based on how they acquire energy and carbon. These strategies enable survival in various ecological niches and are essential for maintaining energy flow and nutrient cycling within ecosystems.Energy and Carbon SourcesOrganisms are classified as phototrophs or chemotrophs based on energy acquisition. Phototrophs use light as their energy source, while chemotrophs rely on oxidizing chemical compounds. Further differentiation arises...
346

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相关实验视频

Updated: Sep 17, 2025

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
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来自花生和大豆的原生益生菌饮料:开发,优化和表征.

Letícia Linhares da Silva1, Claudia Cristina Auler do Amaral Santos2, Bárbara da Silva Libeck2

  • 1Department of Food Science, Federal University of Lavras (UFLA), CP 3037 - Campus Universitário, CEP 37.200-000 Lavras, MG, Brazil.

FEMS microbes
|June 30, 2025
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概括

这项研究开发了一种植物性益生菌饮料,使用花生和大豆,灵感来自巴西的Cauim. 功能性食品提供益生菌和后生菌的好处,具有良好的感官吸引力和潜在的健康优势.

关键词:
标签 缅甸人 缅甸人中央复合可旋转设计的设计.共同文化是一种共同文化.功能性食品是一种功能性食品.益生菌是一种细菌.这是一种共生饮料.

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科学领域:

  • 食品科学与技术 食品科学与技术
  • 微生物学 微生物学
  • 营养科学 营养科学

背景情况:

  • 巴西传统的土著饮料提供丰富的功能性微生物来源.
  • 基于植物的发酵食品因其健康益处和可持续性而越来越受欢迎.
  • 开发新的益生菌产品需要优化成分和发酵过程.

研究的目的:

  • 开发一种新的益生菌发酵饮料,使用花生和大豆,灵感来自传统的巴西饮料Cauim.
  • 优化配方和加工条件,以提高益生菌的活力和功能性质.
  • 评估开发的饮料的营养成分,后生物潜力和感官接受度.

主要方法:

  • 利用普莱克特-伯曼设计和响应表面的优化方法.
  • 采用了巴西本土菌株 (Pediococcus acidilactici,Saccharomyces cerevisiae) 与商业的Lactobacillus acidophilus一起使用.
  • 在储存期间评估益生菌细胞活力,代谢活性,物理化学性质,营养含量和感官属性.

主要成果:

  • 优化的配方实现了高益生菌细胞活力 (>10^7 CFU/ml) 超过35天.
  • 这种饮料表现出持续的代谢活性,乳酸升高,pH值低,表明了后生物潜力.
  • 丰富的营养特征包括蛋白质,异黄,不和脂肪酸和微量营养素得到证实.
  • 报告了对外观和气味的良好感官接受,有改善风味的潜力.

结论:

  • 开发的植物性饮料是一种有前途的功能性食品,具有显著的益生菌和后生菌性质.
  • 它具有促进健康益处和保护巴西土著食物传统的文化遗产的潜力.
  • 进一步的感官提炼可以提高消费者接受度和市场可行性.